Moroccan Coconut & Chick Pea Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 c. Choppeed Roasted Green Chilis-mil or hot, to tast14 ox Muir Glen Fire Roasted Diced Tomatoes1 Large yam or sweet potato, peeled, diced3 c. light tasting vegetable broth15 ox chick peas, rinsed, drained1 yellow or red bell pepper, cored, diced4 cloves garlic, chopped (I could not have so made without and it was fine)14 oz coconut milk1 lime, juiced Sea Salt to tastePinch of Cinnamon & cuminAdd just before serving fresh cilantro1 c. pack baby greensHot red pepper flakes, to taste, if desired
Combine all ingredientws in a slow cooker and cook according to the manufacturer's instructions for your make and model and personal time frame. Or, you can dot it the old fashiooned way by trhowing everthing in a pot and cook covered over medium heat until the vegetables are tender about 30 minutes.
Stir in cilantro, baby greens, and hot pepper flakes. Heat through briefly until the greens soften and then serve.
Number of Servings: 8
Recipe submitted by SparkPeople user ATGOAL2010.
Stir in cilantro, baby greens, and hot pepper flakes. Heat through briefly until the greens soften and then serve.
Number of Servings: 8
Recipe submitted by SparkPeople user ATGOAL2010.
Nutritional Info Amount Per Serving
- Calories: 188.9
- Total Fat: 9.5 g
- Cholesterol: 0.0 mg
- Sodium: 523.6 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 3.4 g
- Protein: 3.0 g
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